Blackball Signature

I guess this is the very first time am trying Blackball series, of all the many brands that have flooded the market nowadays. At first glance, you will notice that the toppings are given pretty much generous, as compared to other big players of Taiwanese desserts too. The glitters from the silky surface of those chewy jellies are quite tempting actually. They has the usual pearl jellies, sweet red beans, taro balls, sweet potato balls, tapioca blocks and also some grass jelly, all laying on the bed of tea-flavored shaved ice. I enjoy the grass jelly for they are particularly silky and nice to just simply slurps in! After adding in the milk into the bowl of dessert, the whole thing just gets spiced up milkily!

Matcha Red Bean Mochi

This Matcha Red Bean Mochi bun from Lavender holds a bouncy and spongy dough The main bread used is of green tea flavor, while encapsulating a jelly-like whitish filling of mochi, together with sweet red bean. I personally enjoy any fare that combines red bean together with green tea. Both of the make a good marriage, but in this case is bit doubted when mocha is being added. Am not sure if it’s due to the mochi for its glutinous texture that somehow not able to stay harmoniously with the rest of the filling. But taste wise still decently good.

Fried Sweet Potato (Yellow)

Besides its famous fast-selling fried nian kau, a..k.a. sweet glutinous cake, there are still some other tuber options for you to choose from like this Fried Sweet Potato. To my delight, it has a yellow flesh, although I would prefer if it is in orangey variety, for it will much sweeter! Anyhow, this yellow variant still taste decently good and comes with some like mushy texture. It is not that sweet but the fact that it is wrapped with a layer of a very crunchy and fluffy batter, helps to make it up Well, you just gotta let go of you healthy regime at this moment for it could be quite oily on the outside, when you try to use some serviette to absorb the excess grease

Fried Red Bean Sesame Ball

Usually I would buy some fried fritters back whenever lunching at Imbi area. For I know that I would be binging on food almost in every between-meal time Therefore, some fried sesame ball seems to make a pretty decent trick too. This variety comes with red bean filling. It is pleasantly mashed till fine enough to just melt in your mouth, while encasing by a thin layer of fried dough that are doused with lots of sesame seeds. Chewy and slightly crispy on the outside are just the simplest way to describe it.

Vaday

Guess another surging interest into Indian fare, just that this time round is on a lighter note

Vaday! This is one of the most common snacks that you could find all year around, and as early as for breakfast too! I actually didn’t get to know this bite better till my friend got it for me one day as she has been promoting this kueh for quite some time, LOL. Out of curiosity, I soon dive in for discovery. This local delicacy is actually a harden type of the usual kueh you may find in town. The dough has been mixed with various kind of herbs as well as some dried chilli to enhance the flavor. It is nice to be enjoyed especially hot from the wok, as they are deep fried till golden brown. Texture wise, I would say it resembles doughnuts, albeit much solid and less spongy as the latter. It comes in two forms, one with a hole in the middle reminds us of doughnuts and the other is just a rounded flat paste of mashed dahl beans, but still less softer than the former. I personally prefer the second type for the dahl is only coarsely grinded so you still get to chew on the bite-sized beans. Coupled with slight crispiness on the outside, it fares pretty well.